Rating

Heat a large skillet over medium heat and melt half the butter. Add the garlic, stirring often for one minute, until fragrant. Add the zucchini noodles and season with salt and pepper. Toss until just cooked through, about two minutes. Remove and stir in the lemon juice and set aside on a plate.

In the same skillet, melt the remaining butter. Add the shallot and cook, stirring frequently until softened, about two minutes. Layer in the shrimp and cook for two minutes per side, until bright pink and cooked through. Season with salt and pepper.

Add the zucchini noodles back to the skillet and toss to reheat, about 30 seconds. Divide onto plates and top with parsley and lemon zest. Enjoy!

LEFTOVERS

Refrigerate in an airtight container for up to three days.

DAIRY-FREE

Use extra virgin olive oil instead of butter and a dairy-free pesto.

MORE FLAVOR

Add chili flakes.

ADDITIONAL TOPPINGS

Add spinach or arugula.